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Salted Caramel Tahini Vanilla Cake

Posted in Cakes and Pies on 2018-03-08
Salted Caramel Tahini Vanilla Cake
Normal 40 minutes Serves
Tahini is great. So is caramel and vanilla. And salt. So it pretty much goes without saying that when the three are combined together in one dessert the result is pretty magical. The caramel layer in this cake is definitely the star of the show, but the crust and the creamy top layers are also epic.

Ingredients

Crust:

1 cup raw almonds
1 cup brazil nuts
15 large, pitted Medjool dates
pinch of sea salt

Salted tahini caramel:

2 cups raw hulled tahini
1.5 cup maple syrup
1 cup melted coconut oil
1 tbsp sea salt
1 tsp liquid vanilla essence

Vanilla cream layer:

2 cups soaked raw cashews
2/3 cup melted coconut oil
2/3 cup almond mylk 
2/3 cup maple syrup
1 tbsp lemon juice
1/2 tsp vanilla powder
pinch of sea salt

Directions

1. Add all ingredients for the crust to a food processor. I like to start by pulsing the nuts slightly first before adding the dates and salt. Process everything until you get a sticky dough and then press this out into a lined tin and set in the freezer.

2. To make the salted caramel, whisk tahini and maple together in a big bowl. Keep stirring until the batter starts thickening up, and it is no longer liquid. Then add coconut oil, sea salt, and vanilla and stir until everything is well combined. Spread over the crust and put the cake in the freezer for at least two hours.

3. For the vanilla cream layer, simply blend all ingredients in a high-speed blender until you get a thick, smooth batter.  Spread the batter over the caramel layer and put back in the freezer for a minimum of three hours.

4. Remove the cake from the tin while still frozen. The cake should be defrosted in the fridge, as the caramel layer will get slightly runny at room temperature. I like to keep the decoration simple and clean with fresh flowers, dried petals or some melted raw chocolate.

Store the cake in the freezer for up to a month, or for about 5 days in the refrigerator. 

Recipe by Iselin Amanda Støylen of A Green Kitchen